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soy milk cream of mushroo m soup from The Jewish Kitchen
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Soy Milk Substitute for Creamy Recipes

A lighter version of cream of mushroom soup but just as tasty. The addition of the saute onions with the mushrooms gives it that extra punch to this normally mild soup.
Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 3/4 cup pareve margarine
  • 1 large sweet onion, chopped
  • 1 1/2 lb. fresh mushrooms, sliced a few for garnish
  • 3 tbsp. flour
  • Kosher salt to taste
  • black pepper to taste
  • 2 clove garlic, finely chopped optional
  • 4 1/2 cups chicken broth or vegetable broth
  • 3 cups soy milk
  • fresh parsely to garnish

Instructions

  1. Melt margarine in a deep pot. Saute onions for 2 minutes, add mushrooms and garlic. Stir., When onions are soft, add the flour and stir for 1-2 minutes.
  2. Add the broth and simmer Cover the pot. Mix often for about 10 minutes. Add soy milk, salt and pepper to taste.
  3. Stir and cook for about 10 minutes on low heat. Stir often. Check the seasonings and adjust if needed. When everything is heated and well blended, garnish and serve.